Our absolute favorite pork dish ever! Every single person who has ever had this has gone crazy! It takes only five minutes to prepare, and you may make extra to freeze for later. Try it out; you won’t be sorry, I assure you! Serve hot or at room temperature with a touch of lemon.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 4 pounds beef rump roast
- 2 eggs
- 3 tablespoons water
- 4 cups dry bread crumbs, or more as needed
- 1 tablespoon garlic powder
- 1 tablespoon salt
- ½ cup grated Parmesan cheese
- ½ cup vegetable oil, or as needed
Instructions
- Place the beef roast into the freezer for several hours, until very firm and almost frozen. Slice the beef about 1/8 inch thick across the grain. You can also ask the butcher to slice it very thinly for you.
- Whisk the eggs and water together in a bowl. Spread the bread crumbs out onto a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and Parmesan cheese. Mix all the crumb ingredients together until well combined. Dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. Place the coated slices onto a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.
- Heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
| Calories | 550 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 2 g |
| Protein | 40 g |
| Saturated Fat | 8 g |
| Sodium | 1157 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I made a few changes due to dietary restrictions. I didn’t add the parm and used panko instead of dry bread crumbs that I flavoured with two teaspoons of Italian Seasoning. I used bottom round that I pounded thinly after slicing. Once the meat was breaded I put them on a tray and into the fridge for two hours, this allows the flavours to meld and helps to keep the breading on the meat. Thanks for sharing your recipe.
Kids loved it and leftovers went to lunches.
My mother made this recipe for years as I grew up and I have made it for my family also…excellent. She also used round steak cut up in individual pieces cooked the same way…. very good.
I marinated the steaks and used flour and an egg wash before covering in bread crumbs. Then I baked it. The breading stayed dried and it came right off! I have never have that problem with chicken. The meat was tender and tasted good but I would have loved to test out the breading with it. Maybe next time I’ll deep fry it.
Our family of 7 devoured these breaded steaks! I used pre-sliced beef and boxed Parmesan Panko bread crumbs instead of the putting the ingredients together myself. It turned out fantastic! The trick to keeping the meat tender is not to over cooks and turn with tongs, not a fork, as it will maintain it’s juices with tongs.
I liked the aspect of breaded beef. I used a thin cut steak and marinated it in balsamic vinegar for 30 minutes. after doing the egg dip and breading I BAKED it in the oven for a bit of a healthier choice. It was wonderful on a crunchy kaiser roll with some lettuce and tomato.
This is one of my favorite meals. I use the thin cut steak used for braccole. I also use flour as the first coating. I generously season the flour with adobo and sazon. Then I coat the meat with flour, then egg, then bread crumbs…then back in egg and bread crumbs. Gives it a nice thick coating. I serve with tomatoes slices in italian or balsamic dressing…yum!
The lemon helped but the flavor was not great and the meat was as tough as could be. I won’t try this again.
try marinating the beef slices in red wine vinegar for 1/2 hour or so before you bread them…that’s how my husbands italian nana did it…yumyum
I’m sorry, but I wasted my ingredients and most importantly my time AND my good meat on this recipe. I followed every step to the “T”. Except for freezing to cut. My meat was already thin. It just sat there in the oil. It was a mess. The flavor was bland. My fiance’s mother made this before, and this recipe tastes NOTHING like hers… I think I’ll stick with her recipe. I don’t want to sund rude, but I am very dissatisfied… I will try to make again, maybe with a different type of meat. I just don’t think breaded crumbs is for beef at all. Thanks tho. If it turns up better next time, I will rate high and try to edit this.
Very good!!
I make this ALL the time! We’ve always called it ‘breaded steaks’, but it’s the exact same thing. The only thing I do differently is buy the roast already cut into thin ‘steaks’ because my grocery store sells it like that and it makes life easier for me, lol. These are very good and I like to serve them either with pasta, lasagna, or stuffed shells or just with rice, or mashed potaotes and a salad and veggie. Definately give these a try, you won’t be disappointed! 🙂
This is an amazing recipe…..I have always made it just like this but with cube steak……SO GOOD!
This is a favorite here in Florida; in the Latin community it is called Bistec Empanizado, and served with rice and beans. I love it!!!!!!!!